Common name: Durian Sinhala name: Durian (දූරියන්) Tamil name: Durian (துரியன்) / Mulnaari (முள்நாறி) Scientific name: Durio zibethinus Description: Durian trees are large, growing to 25-50 metres (80-165 feet) in height depending on the species. The leaves are evergreen, elliptic to oblong and 10-18 centimetres (4-7 inches) long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (sepals) and five (rarely four or six) petals. Durian trees have one or two flowering and fruiting periods per year, although the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch, and matures roughly three months after pollination. The fruit can grow up to 30 cm (12 in) long and 15 cm (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species. Among the thirty known species of Durio, nine of them have been identified as producing edible fruits: D. zibethinus, D. dulcis, D. grandiflorus, D. graveolens, D. kutejensis, Durio lowianus, D. macrantha, D. oxleyanus and D. testudinarius. The fruit of many species has never been collected or properly examined, however, so other species may have edible fruit. The durian is somewhat similar in appearance to the jackfruit, an unrelated species. Durian is the only species commercially cultivated on a large scale and available outside of its native region. Since this species is open-pollinated, it shows considerable diversity in fruit colour and odour, size of flesh and seed, and tree phenology. In the species name, zibethinus refers to the Indian civet, Viverra zibetha. There is disagreement over whether this name, bestowed by Linnaeus, refers to civets being so fond of the durian that the fruit was used as bait to entrap them, or to the durian smelling like the civet. Durian flowers are large and feathery with copious nectar, and give off a heavy, sour, and buttery odour. These features are typical of flowers pollinated by certain species of bats that eat nectar and pollen. According to research conducted in Malaysia in the 1970s, durians were pollinated almost exclusively by cave fruit bats (Eonycteris spelaea); however, a 1996 study indicated two species, D. grandiflorus and D. oblongus, were pollinated by spiderhunters (Nectariniidae) and another species, D. kutejensis, was pollinated by giant honey bees and birds as well as bats. Some scientists have hypothesised that the development of monothecate anthers and larger flowers (compared to those of the remaining genera in Durioneae) in the clade consisting of Durio, Boschia, and Cullenia was in conjunction with a transition from beetle pollination to vertebrate pollination. Culinary uses: Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kacang, dodol, lempuk,[61] rose biscuits, ice cream, milkshakes, mooncakes, Yule logs, and cappuccino. Es durian (durian ice cream) is a popular dessert in Indonesia, sold at street side stall in Indonesian cities, especially in Java. Pulut Durian or ketan durian is glutinous rice steamed with coconut milk and served with ripened durian. In Sabah, red durian is fried with onions and chilli and served as a side dish. Red-fleshed durian is traditionally added to sayur, an Indonesian soup made from freshwater fish. Ikan brengkes tempoyak is fish cooked in a durian-based sauce, traditional in Sumatra. Dried durian flesh can be made into kripik durian (durian chips). Tempoyak refers to fermented durian, usually made from lower quality durian unsuitable for direct consumption. Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. Sambal Tempoyak is a Malay dish made from the fermented durian fruit, coconut milk, and a collection of spicy ingredients known as sambal. In Malay peninsula and Sumatra, Pangasius catfish can be either cooked as tempoyak ikan patin (fish in tempoyak curry) or as brengkes (pais) tempoyak, which is a steamed fermented durian paste in banana leaf container. In Thailand, durian is often eaten fresh with sweet sticky rice, and blocks of durian paste are sold in the markets, though much of the paste is adulterated with pumpkin. Unripe durians may be cooked as a vegetable, except in the Philippines, where all uses are sweet rather than savoury. Malaysians make both sugared and salted preserves from durian. When durian is minced with salt, onions and vinegar, it is called boder. The durian seeds, which are the size of chestnuts, can be eaten whether they are boiled, roasted or fried in coconut oil, with a texture that is similar to taro or yam, but stickier. In Java, the seeds are sliced thin and cooked with sugar as a confection. Uncooked durian seeds are potentially toxic due to cyclopropene fatty acids and should not be ingested. Young leaves and shoots of the durian are occasionally cooked as greens. Sometimes the ash of the burned rind is added to special cakes. The petals of durian flowers are eaten in the North Sumatra province of Indonesia and Sarawak of Malaysia, while in the Moluccas islands the husk of the durian fruit is used as fuel to smoke fish. The nectar and pollen of the durian flower that honeybees collect is an important honey source, but the characteristics of the honey are unknown.
Common name: Durian
Sinhala name: Durian (දූරියන්)
Tamil name: Durian (துரியன்) / Mulnaari (முள்நாறி)
Scientific name: Durio zibethinus
Description: Durian trees are large, growing to 25-50 metres (80-165 feet) in height depending on the species. The leaves are evergreen, elliptic to oblong and 10-18 centimetres (4-7 inches) long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (sepals) and five (rarely four or six) petals. Durian trees have one or two flowering and fruiting periods per year, although the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch, and matures roughly three months after pollination. The fruit can grow up to 30 cm (12 in) long and 15 cm (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species. Among the thirty known species of Durio, nine of them have been identified as producing edible fruits: D. zibethinus, D. dulcis, D. grandiflorus, D. graveolens, D. kutejensis, Durio lowianus, D. macrantha, D. oxleyanus and D. testudinarius. The fruit of many species has never been collected or properly examined, however, so other species may have edible fruit. The durian is somewhat similar in appearance to the jackfruit, an unrelated species.
Durian is the only species commercially cultivated on a large scale and available outside of its native region. Since this species is open-pollinated, it shows considerable diversity in fruit colour and odour, size of flesh and seed, and tree phenology. In the species name, zibethinus refers to the Indian civet, Viverra zibetha. There is disagreement over whether this name, bestowed by Linnaeus, refers to civets being so fond of the durian that the fruit was used as bait to entrap them, or to the durian smelling like the civet.
Durian flowers are large and feathery with copious nectar, and give off a heavy, sour, and buttery odour. These features are typical of flowers pollinated by certain species of bats that eat nectar and pollen. According to research conducted in Malaysia in the 1970s, durians were pollinated almost exclusively by cave fruit bats (Eonycteris spelaea); however, a 1996 study indicated two species, D. grandiflorus and D. oblongus, were pollinated by spiderhunters (Nectariniidae) and another species, D. kutejensis, was pollinated by giant honey bees and birds as well as bats.
Some scientists have hypothesised that the development of monothecate anthers and larger flowers (compared to those of the remaining genera in Durioneae) in the clade consisting of Durio, Boschia, and Cullenia was in conjunction with a transition from beetle pollination to vertebrate pollination.
Culinary uses: Durian fruit is used to flavour a wide variety of sweet edibles such as traditional Malay candy, ice kacang, dodol, lempuk,[61] rose biscuits, ice cream, milkshakes, mooncakes, Yule logs, and cappuccino. Es durian (durian ice cream) is a popular dessert in Indonesia, sold at street side stall in Indonesian cities, especially in Java. Pulut Durian or ketan durian is glutinous rice steamed with coconut milk and served with ripened durian. In Sabah, red durian is fried with onions and chilli and served as a side dish. Red-fleshed durian is traditionally added to sayur, an Indonesian soup made from freshwater fish. Ikan brengkes tempoyak is fish cooked in a durian-based sauce, traditional in Sumatra. Dried durian flesh can be made into kripik durian (durian chips).
Tempoyak refers to fermented durian, usually made from lower quality durian unsuitable for direct consumption. Tempoyak can be eaten either cooked or uncooked, is normally eaten with rice, and can also be used for making curry. Sambal Tempoyak is a Malay dish made from the fermented durian fruit, coconut milk, and a collection of spicy ingredients known as sambal. In Malay peninsula and Sumatra, Pangasius catfish can be either cooked as tempoyak ikan patin (fish in tempoyak curry) or as brengkes (pais) tempoyak, which is a steamed fermented durian paste in banana leaf container.
In Thailand, durian is often eaten fresh with sweet sticky rice, and blocks of durian paste are sold in the markets, though much of the paste is adulterated with pumpkin. Unripe durians may be cooked as a vegetable, except in the Philippines, where all uses are sweet rather than savoury. Malaysians make both sugared and salted preserves from durian. When durian is minced with salt, onions and vinegar, it is called boder. The durian seeds, which are the size of chestnuts, can be eaten whether they are boiled, roasted or fried in coconut oil, with a texture that is similar to taro or yam, but stickier. In Java, the seeds are sliced thin and cooked with sugar as a confection. Uncooked durian seeds are potentially toxic due to cyclopropene fatty acids and should not be ingested.
Young leaves and shoots of the durian are occasionally cooked as greens. Sometimes the ash of the burned rind is added to special cakes. The petals of durian flowers are eaten in the North Sumatra province of Indonesia and Sarawak of Malaysia, while in the Moluccas islands the husk of the durian fruit is used as fuel to smoke fish. The nectar and pollen of the durian flower that honeybees collect is an important honey source, but the characteristics of the honey are unknown.
පැළයක් හිටවන්න හරියට ඉගන ගත්තේ ඔබ තුමාගෙන්.හැම විඩියෝ එකක්ම වගේ බැලුවා.ගොඩක් වටිනවා.මමත් පැළසිටුවන්න පටන් ගත්තා.මුලු හදවතින්ම ස්තුතිය හා ගෞරවය පුද කරනවා ඔබ තුමාට.ඉතාම නිහතමානි කෙනෙක් ඔබ තුමා.හිස නමා අාචාර කරමි.
ජීවිතේ පලවෙනි වතාවට මේ දැං කෑව දූරියන් ... රසම රසයි..
what's this wierd script from?
I haven't seen anything like it.
which language is it?
can anyone please curb my curiosity
බොහෝම ස්තුතියි මහත්මා
ගොඩක් ස්තුතියි 👌👍🏆🏅🏆🏅🏆🎓
ඔබතුමාගෙ වටිනාකම මිල කරන්න අමාරු දෙයක් එ නිසා දිර්ගායුශ ලැබේවා දිගුගමනක් යාමටත් වාසනාව ලැබේවා බුදුසරනයි මහත්මයාණෙනි
සාමාන්ය දූරියන් පැලයක් ඵලදාව දෙන්න කොච්චර කල් යනවද මහත්මයා. ❤️
Harima asai පලවෙනි comment එක හොදේ 👍😄දුඋරියන් හැදෙන්න ගොඩක් කල් යනවනේ
Thank You
Durian palayak ganna puluwanda
බද්ධ පැලයක් මිලදී ගැනීමට හැකිද ඔබ ආයතනයෙන්
ඔබතුමන්ලා ගාව පැල මිලදී ගැනීමට තියනවාද.
මුල්ම අදහස මගෙන්
ස්තූතියි
Sir mewa idawana vidiha vdro ekak dnna
Oba thuma kesema rahasak nathewa apita keya danawa, podi ayath mewa balala athada bal@nawa g9dak pin
Thank you sir
Ape waththe duriyan gahak thitanawa aurudu dahayak vithara wenav adi thihak withara usagihin thama pidune na mokada karanne kuriya karamayata pela ganna puluwnda
badda pol ganath video ekak karanna
apitath ehema pol pala hadaganna barida
kiyala dennko
සල් ගස් සිටුවීම පැල ලබා ගැනීම පිලිබද වැඩසටහනක් කල හැකිද ඔබතුමන්ට ...
👍😎wow
Mata badhda karapu duriyam pelayak genna ganna puluwanda
Ape gedarath thoyanawa awrudhu 2,3 wayasa pelayak .. eaka obathuma kiwwa wage wisaala wey, gedi hadanna godak kal yay.. ae pelaya deng badha karaganna puluwang dha ? Pls ry
Badda Pala ganna puluwanda
Sir laga pala thiyenawada ganna
දූරියන් බීජය අං කුරය එන විදියට කොහමද හදාගන්නේ
Badda pela thiyanawada miladi gana
Badda pela thiyanawada miladi ganna
duriyan playak ganna thiyanawada oba thuma laga
Dooriyan valata hevana onida
Godak hoda wedasatahanak. Obathuma gawa baddha karapu duriyan pela thiyenawada ganna.
isthuthi
@@CeylonAgri pela thiyenawada vanna
Ape idame gas 10 k vithara thiye.dan aurudu 10 kata wedi eth paladawa ne. Mal hatagannawa.
අනුරාධපුර ය වගෙ පැතිවල හැදෙනවද
සර් අපි පොලොන්නරුවේ .ම්ර්හේ හරියනවද
Photo wala tiyena widiyata.red colour durian oba tuma laga tiyenawada
denata pela iwarai
@@CeylonAgri red color දුරියන් පැළයක් ලබා ගැනීමට හැකි ද මහත්මයා?
Oyalagen ganna barida oya palayak
Thank you sir 🙏🙏🙏🙂🙂🙂
😍
පැල ගන්න තියෙනවද
Sir idawana vidiha kiynnakooo
Thanks
Matath gahak thiyei...
Pelayak kiyada
Mahathmaya mata duuriyan pala yak ha palathuru bat aeka genna ganna puluwanda
0777994859 whatsapp
Ok man wathsap g sar
බද්ධ පැලයක් ලබා දෙන්න.
අපේ දූරියන් ගහක් තියනවා දැන් අවුරුදු 40ක් විතර එකේ මල් හැදිලා වැටෙනවා ගෙඩි හැදෙන්නෙ නැ එකට මොනවද කරන්න ඔීනේ
apeth gas 2 k thiyanawa dan aurudu 15 k withara gedi eneee neee
මාමේ අපේ බද්ද කරපු දූරියන් ගහක් තියෙනවා,ඒක සෑහෙන ලොකුයි,ඒත් ඒකෙ ලොකු අතු කදෙන් ගලවගෙන වැටෙනවා මොනවාද ඒකට කරන්නේ
නෑකම් කියන්න එපා බන්
දූරියන් පැල තියෙනව ගොඩක්ම කහ පාට එක නෙවේ ලා කහ පාට එක
දූරියන් pala ganna nada
ඔක බද්ද කරන හැටි ඔන විඩියො එකකින්
yellow duriyyam palayak
ganna puluwanda